The New Pressure Cooker Cookbook: More Than 200 Fresh, Easy Recipes for Today's Kitchen
By Adams Media
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About this ebook
The old-fashioned pressure cooker is now a must-have tool in the modern busy cook's kitchen. As easy as a slow cooker, but without the all-day wait, the pressure cooker makes crafting healthy and delicious meals effortless! A pressure cooker not only reduces your cooking times by 60% to 90%, but it also preserves the essential vitamins in food, so you can eat healthier without spending all day in the kitchen.
Whether you're looking for exciting international flavors like Coconut Fish Curry and Baba Ganoush or comfort food favorites like Fresh Tomato Soup or Risotto Primavera, The New Pressure Cooker Cookbook has it all! Complete with step-by-step instructions and gorgeous photographs, this cookbook takes what once was old and makes it new again with tasty recipes you won't be able to resist!
Adams Media
At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.
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The New Pressure Cooker Cookbook - Adams Media
The New Pressure Cooker Cookbook
More Than 200 Modern, Easy Recipes for Today’s Kitchen
Adams Media logoAvon, Massachusetts
Copyright © 2016 Simon and Schuster
All rights reserved.
This book, or parts thereof, may not be reproduced in any form without permission from the publisher; exceptions are made for brief excerpts used in published reviews.
Published by
Adams Media, an imprint of Simon & Schuster, Inc.
57 Littlefield Street, Avon, MA 02322. U.S.A.
www.adamsmedia.com
ISBN 10: 1-4405-9749-9
ISBN 13: 978-1-4405-9749-7
eISBN 10: 1-4405-9750-2
eISBN 13: 978-1-4405-9750-3
Library of Congress Cataloging-in-Publication Data
The new pressure cooker cookbook: more than 200 modern, easy recipes
for today's kitchen.
Avon, Massachusetts: Adams Media, [2016]
Includes bibliographical references and index.
LCCN 2016005641 (print) | LCCN 2016013166 (ebook) | ISBN 9781440597497 (pb) |
ISBN 1440597499 (pb) | ISBN 9781440597503 (ebook) | ISBN 1440597502 (ebook) |
LCSH: Pressure cooking. | LCGFT: Cookbooks.
LCC TX840.P7 N57 2016 (print) | LCC TX840.P7 (ebook) | DDC 641.5/87--dc23
LC record available at http://lccn.loc.gov/2016005641
Contains material adapted from The Everything® Pressure Cooker Cookbook by Pamela Rice Hahn, copyright © 2009 Simon and Schuster, ISBN 10: 1-4405-0017-7, ISBN 13: 978-1-4405-0017-6; The Everything® Healthy Pressure Cooker Cookbook by Laura D.A. Pazzaglia, copyright © 2012 Simon and Schuster, ISBN 10: 1-4405-4186-8, ISBN 13: 978-1-4405-4186-5; and The Everything® Vegetarian Pressure Cooker Cookbook by Amy Snyder and Justin Snyder, copyright © 2010 Simon and Schuster, ISBN 10: 1-4405-0672-8, ISBN 13: 978-1-4405-0672-7.
Always follow safety and commonsense cooking protocol while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.
Cover design by Frank Rivera.
Cover image © Marianne Oliva/123RF
Interior Images © iStockphoto.com.
Contents
Title Page
Copyright Page
Introduction
Chapter 1: Pressure Cooker Primer
A Brief History of Pressure Cookers
Equipment Considerations
Pressure Release Methods
Explanation of Cooking Methods
Pressure Cooker Tips and Tricks
Tips for Using This Cookbook
Chapter 2: Breakfasts and Brunches
Hash Browns with Smoked Sausage and Apples
Sausage and Cheese Scramble
Irish Oatmeal with Fruit
Sausage Brunch Gravy
Country Ham with Red-Eye Gravy
Sausage Links Brunch
Breakfast Hash
Banana Nut Bread Oatmeal
Maple-Pecan Oatmeal
Garden Tofu Scramble
Grits
Red Pepper Grits
Three Pepper Vegan Frittata
Spinach and Portobello Benedict
Hash Browns
Home Fries
Tofu Ranchero
Breakfast Burrito
Yeasty Tofu and Veggies
Chapter 3: Appetizers and Bites
Hummus
Dhal
Baba Ghanoush
South of the Border Chicken Dip
Steamed Pears
Spiced Peaches
Cipolline Agrodolce (Sweet and Sour Pearl Onions)
Asparagus with Yogurt Crème
Lemon and Rosemary Cannellini Cream
Steamed Artichokes
Steamed Spring Rolls
Mini Cabbage Rolls
Boiled Peanuts
Stuffed Grape Leaves
Chickpea-Parsley-Dill Dip
Baked Potato Skins
Tomatillo Salsa
Chapter 4: Stocks, Soups, and Chilis
Sun-Dried Tomato Soup
Portuguese Kale Soup
Fresh Tomato Soup
White Bean with Garlic and Kale Soup
Re-Fashioned Potato Soup
Butternut Squash and Ginger Soup
Thai Carrot Soup
Cauliflower and Fennel Velouté
Seafood Chowder
Corn Chowder
New England Clam Chowder
Chicken in Beer Stew
Mushroom Beef Stew with Dumplings
Lentil and Black Bean Chili
Vegetable Stock
Chicken Stock
Fish Stock
Beef Stock
Split Pea Soup
Chapter 5: Vegetables and Sides
Boston Baked Beans
Red Beans and Pork
Macaroni and Cheese
Quinoa Artichoke Hearts Salad
Rice Pilaf
Braised Beet Greens
Herb-Roasted Potatoes
Broccoli in Lemon Butter Sauce
Thai Sweet Potatoes
Zesty Mashed Root Vegetables
Asparagus with Olive Oil Dressing
Celery with Lemon Butter Sauce
Bavarian Kale
Fennel Cooked in White Wine
Seasoned Baby Turnips
Mashed Turnips
Turnip Greens in Olive Oil
Mashed Rutabagas and Parsnips
Turnip and Carrot Purée
Chapter 6: Sauces and Spreads
Cranberry-Apple Chutney
Tomato Chutney with Fresh Gingerroot
Mango Chutney
Sausage and Mushroom Sauce
Mixed Citrus Marmalade
Wild Berry Black Currant Jam
Sweet Onion Relish
Apple Butter
Vanilla-Spice Pear Butter
Lemon Custard
Quick Demi-Glace
Memphis-Style Barbecue Sauce
Fresh Tomato Sauce
Spicy Eggplant Sauce
Mixed Pepper Sauce
Light Mushroom Cream Sauce
Dried Plum Sauce
Quick Sausage Ragu
Bolognese Meat Sauce
Chapter 7: Poultry Entrées
Pesto Chicken
Chicken Bordeaux
Curried Chicken Salad
Ginger-Chili Chicken
Herbed Chicken in Lemon Sauce
Chicken with Mushrooms in White Wine
Spicy Ginger Chicken
Citrus Spice Chicken
Whole Beer-Can Chicken
Chicken Cacciatore
Turkey Thighs in Fig Sauce
Cranberry and Walnut Braised Turkey Wings
Petit Turkey Meatloaf
Herbed Turkey Breast with Mushroom Gravy
Braised Turkey Breast with Cranberry Chutney
Turkey in Creamy Tarragon Sauce
Turkey Breast in Yogurt Sauce
Duck in Orange Sauce
Chapter 8: Pork Entrées
Barbecue Western Ribs
Balsamic Pork Chops with Figs
Rosemary Pork Shoulder with Apples
Ground Pork and Eggplant Casserole
Roast Pork with Cranberries and Sweet Potatoes
Pork Roast with Root Beer Gravy
Sweet and Sour Pork
Beer BBQ Pork Sliders with Apple
Carnitas in Lettuce Cups
Sesame Pork with Pineapple
Pork Steak in Fruit Sauce
Chinese Pork Ribs
Apple Harvest Pork Western Ribs
Pork Loin Dinner
Sausages with Sautéed Onions and Green Peppers
Swedish Meatballs
Ham in Raisin Sauce
Jambalaya
Chapter 9: Beef, Veal, and Lamb Entrées
Beef Braised in Beer
Citrus Corned Beef and Cabbage
Hungarian Goulash
Onion Steak
Barbecue Pot Roast
Barbecued Beef
Swiss Steak Meal
Beef Bourguignon
Stuffed Head of Cabbage
Greek Meatballs in Tomato Sauce
South African Ground Beef Casserole
Beef Biryani
Italian Summer Veal Roast
Mushroom-Stuffed Veal Roll
Mediterranean Braised Lamb Shanks
Moroccan Lamb Tagine
Mock Enchiladas
Steak Fajitas
Chapter 10: Fish and Seafood Entrées
Miso Red Snapper
Fish en Papillote
Catfish in Creole Sauce
Trout in Parsley Sauce
Vietnamese-Style Seafood Stew
Louisiana Grouper
Red Wine–Poached Salmon
Coconut Fish Curry
Paprika Catfish with Fresh Tarragon
Gulf Grouper with Peppers and Tomatoes
Poached Octopus
Tomato-Braised Calamari
Steamed Mussels
Steamed Clams
Creamed Crab
Shrimp Risotto
Chapter 11: Vegetarian Entrées
Cuban Black Beans and Rice
Risotto Primavera
Sweet and Sour Meatballs
Ratatouille
Herb and Quinoa Stuffed Tomatoes
Ricotta-Stuffed Zucchini
Gnocchi and Mushrooms in Rosemary Alfredo Sauce
Roasted Vegetable Burger
BBQ Tempeh Burger
Smoked Portobello Burger
Bacon
and Avocado Burger
Quinoa Burger
Orzo-Stuffed Poblano Peppers
Pasta Puttanesca
Whole-Wheat Fettuccine with Mushroom Cream Sauce
Broccoli–Pine Nut Pasta Salad
Pasta Salad with Tomato, Arugula, and Feta
Fresh Spinach–White Wine Angel Hair Pasta
Bowtie Pasta in a Sage Beurre Blanc Sauce
Chapter 12: Sweets and Desserts
Chocolate-Berry Bread Pudding
Piña Colada Bread Pudding
Cinnamon Brown Rice Pudding with Raisins
Coconut Custard
Amaretti-Stuffed Apricots
Fresh Figs Poached in Wine
Brown Betty Apple Dessert
Maple Dessert Bread
Lemon Cheesecake
Crème Brûlée
Crème Caramel
Vanilla Pot de Crème
Coconut Rice
Cornmeal Cake
Jennadene’s Ricotta Cake
Molten Fudge Pudding Cake
Molten Chocolate Mug Cake
Glazed Lemon Poppy Seed Cake
Spiced Chocolate Cake
Banana Pudding Cake
Metric Conversion Chart
Introduction
It’s not your grandmother’s pressure cooker any more.
While you might be thinking of that huge cast-iron monster from your childhood, modern cutting-edge pressure cookers are sleek, efficient, and easy to operate. In fact, the pressure cooker makes preparing a meal easier, cutting down cooking time from hours to minutes. And, because it seals in essential vitamins and minerals, pressure cookers turn out healthier, better-tasting food that’s perfect when you’re on the go.
Today’s pressure cookers are versatile too, whether you’re making a hearty breakfast or a delicious dessert. Home cooks are using them to turn out everything from Hash Browns to Duck in Orange Sauce to Spiced Chocolate Cake. And that’s not all! With The New Pressure Cooker Cookbook at your side, you can serve family and friends delicious Pesto Chicken or some Beer BBQ Pork Sliders with Apple. Vegetarian? No problem. Whip up some Risotto Primavera or Herb and Quinoa Stuffed Tomatoes. And to top off the meal, try a Lemon Cheesecake or a tasty Crème Caramel.
If you’ve been holding back because you’re not sure how to use a pressure cooker or just don’t have much experience cooking, don’t worry. In Chapter 1 you’ll learn how pressure cookers work, the easiest and safest ways to use them, and how to take care of them. You’ll also find a list of cooking terms and what they mean—which will help you easily navigate these and other recipes.
So whether you’re getting ready for a party or sitting down to a quiet dinner, get ready to choose from more than 200 fresh, flavorful dishes that will make your mouth water!
Chapter 1
Pressure Cooker Primer
Pressure cookers cook food up to 70 percent faster than conventional methods. Steam trapped in the pot builds up pressure, which creates a hotter cooking temperature. The pressure bears down on the surface of the liquid, which isn’t able to break down the molecules to create more steam; this produces more heat. The end result is that the pressure raises the boiling point. The tight seal on the cooker also helps seal in vitamins and minerals and prevents the cooker from boiling dry during the cooking process.
A Brief History of Pressure Cookers
Pressure cookers have been around since the seventeenth century and were an essential part of American kitchens in the 1940s, 1950s, and 1960s. In the 1970s, however, pressure cooker popularity in the United States declined as many cooks switched to microwave ovens. Europeans, on the other hand, tended to rely on pressure cookers as their preferred way to fix food quickly.
9781440597497 pressure cooker FM1Today’s improved pressure cookers usually feature a stationary pressure regulator that’s either a fixed weight or a spring valve. The pressure regulator keeps the pressure even in the cooker by occasionally releasing a burst of steam. The pressure regulator also provides an easy way to quick-release the pressure at the end of the pressure cooking time; this is usually done by pressing a button or flipping a pressure release switch.
New pressure cookers have backup pressure release mechanisms that prevent the excess pressure accidents that were associated with older models. They also have safety features that cause the lid to remain locked into place until after all of the pressure has been released.
Equipment Considerations
Your cooking equipment can make a difference in how easy it is to prepare foods. Buy the best you can afford. Better pan construction equals more even heat distribution, which translates to reduced cooking time and more even cooking.
Food will burn more easily in an inexpensive pan with a thinner pan bottom. How well your cooking pan conducts the heat will make a difference in how high you set the burner temperature. With some practice, you’ll soon learn the perfect heat settings for your pressure cooker: It might take a medium-high setting to sauté food in an inexpensive pressure cooker and a lot more stirring to prevent the food from burning, but you can accomplish the same task in a heavier pan when it’s over medium heat, and with less frequent stirring.
Don’t Overfill
Read the instruction manual that came with your pressure cooker. Never exceed the fill line for your pressure cooker; adjust the recipe or prepare it in two batches if you need to. Overfilling the pressure cooker can cause it to explode, so be careful!
On the flip side, a heavier pan will retain the heat longer once it’s removed from the burner than will an inexpensive one, so to prevent it from overcooking, food cooked to perfection in a heavier pan must be moved to a serving dish more quickly. This is especially true of foods like gravy that tend to thicken the longer they sit; gravy can turn from a succulent liquid to one big lump if it stays on the heat too long.
Pressure Release Methods
The ways pressure is released from the pressure cooker are:
The natural release method, which refers to turning off the heat under the pressure cooker and either removing the pan from the heat or letting the pan remain on the burner, and then waiting until the pressure cooker has cooled sufficiently for all of the pressure to be released.
The quick release method, which refers to using the valve on the pressure cooker to release the pressure.
The cold water release method, which occurs when the pan is carried to the sink and cold water from the tap is run over the lid of the pressure cooker (but not over the valve!) until the pressure is released.
The cold water release method isn’t suggested in any of the recipes in this book; however, if you find that your pressure cooker retains too much heat after the quick release method when you prepare foods that only require a short cooking time—like certain vegetables, risotto, or polenta—try using the cold water release method the next time you fix that food.
9781440597497 pressure cooker FM2Explanation of Cooking Methods
Cooking terms that you’ll encounter in this book are:
Bain-marie, or water bath
This is a method used to make custards and steamed dishes by surrounding the cooking vessel with water; this helps maintain a more even cooking temperature around the food.
Baking
This involves putting the food in a preheated oven; the food cooks by being surrounded by the hot, dry air of your oven. In the pressure cooker, foods that are traditionally baked (like a cheesecake, for example) are baked in a covered container that’s placed on a rack submerged in water. The water in the bottom of the pressure cooker creates the steam that builds the pressure and maintains the heat inside the pressure cooker. The cover over the pan holding the food maintains the dry environment inside.
Braising
Braising usually starts by browning a less expensive cut of meat in a pan on top of the stove and then covering the meat with a small amount of liquid, adding a lid or covering to the pan, and slowly cooking it. Braising can take place on the stovetop, in the oven, or in a slow cooker or pressure cooker. The slow-cooking process tenderizes the meat. The cooking environment in the pressure cooker greatly reduces the braising time needed. For example, a roast that would normally take two and a half to three hours in the oven or on the stove only requires forty-five to sixty minutes in the pressure cooker.
Deglazing
The term refers to the process of ridding a pan of any remaining fat by putting it over a medium-high heat and then adding enough